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A slice of rich, fudgy chocolate cake dusted with powdered sugar is being lifted from a larger cake on a white plate. The wooden background highlights the cake's dark, moist interior.
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2-Ingredient Chocolate Cake Recipe

Prep Time40 minutes
WORK TIME10 minutes
Cuisine: World
Servings: 10 yields

Ingredients

  • 5 Large eggs or 6 medium eggs separated
  • 315 g 11oz Semi-sweet chocolate

For topping (optional):

  • Powdered sugar
  • Ice cream

Instructions

  • DIRECTIONS
    1. Preheat oven to 325F (160). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside.
    2. Chop the chocolate, place in a heatproof bowl. Set the bowl over a pot with simmering water (double boiler) and melt completely. Also you can melt in 20 second pulses in the microwave. Remove the bowl from heat and let cool slightly.
    3. In a separate bowl, beat the egg whites until soft peaks form.
    4. Add the egg yolks, one at the time to the chocolate and stir until combined.
    5. Fold 1/3 of the egg whites into the chocolate mixture, then, repeat two more times.
    6. Pour the batter into prepared pan.
    7. Bake for 28-30 minutes.
    8. Let cool, dust with powdered sugar and serve.
    Notes:
    • For extra airy cake add 1 more egg white.
    • If this cake is too bitter, you can add few tablespoons of white/brown sugar.
    • Store the cake at room temperature up to 5 days.
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